Description
A buttery, pecan-filled delight.
Ingredients
Scale
- 1 cup butter plus 1 tbsp, room temperature
- 1⁄2 cup powdered sugar
- 1 tsp vanilla extract (or almond…or lemon!)
- 2 1⁄2 cups sifted flour
- 1⁄4 tsp salt
- 1 ½ tsp ground cardamom
- 2 or 3 drops of gel food dye in color of your choice (optional)
- 3⁄4 cup chopped walnuts, pecans, or almonds
- Powdered sugar (for rolling after baking)
Instructions
- Preheat oven to 400.
- Beat together butter and powdered sugar until creamy. Add vanilla, almond or lemon extract and beat to combine.
- Scrape down the bowl and add flour, salt, and cardamom. Beat to combine, scraping down the bowl a couple of times.
- Add 2 or 3 drop of gel food dye (optional) to achieve Bridgerton brightness.
- Add chopped nuts. Beat briefly to combine.
- Use a tablespoon to measure dough. Roll dough between your palms to form compact balls. Place on Silpak- or parchment-lined cookie sheets.
- Bake for 12-15 minutes. Break open one cookie. If the cookie is a bit dry and crumbly, they are done. If they are damp, return to oven for another 2 minutes and test again.
- Remove from cookie tray to cool, dry countertop. Let sit for a minute or two, then roll in powdered sugar. Let sit for an hour until completely cool and place in a tightly covered container with a clean, dry sheet of paper towel to absorb and excess moisture.
- Enjoy with a nice, hot cup of Earl Grey Tea.